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Lambikins Recipe

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This recipe for Lambikins, by , is from From Our Kitchen With LOVE, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rebecca Greer

Category:
Category:

Ingredients:  
Ingredients:  
14 oz. toasted coconut
1/4 C. butter
3 1/2 C. (1 lb) powdered sugar
2 TBS cocoa
1/2 C. hot water
15 Twinkies (or pound cake) FROZEN - Twinkies are better

Directions:
Directions:
Put Twinkies or pound cake in freezer overnight (or several hours) until frozen. Spread coconut on cookie sheet and put under broiler for just a few minutes until lightly toasted. Let cool.

Cut Twinkies into 4 equal pieces (or pound cake in 1-inch squares) Set aside. Use double boiler and melt butter, sugar and cocoa. Stir quickly to incorporate. Then add hot water. Whisk until smooth. It will be quite thin. Let cool for just a few minutes.

Dump toasted coconut in medium bowl. Dip Twinkies/cake into chocolate mixture, then roll in coconut. Place on sheet covered with wax paper. (If chocolate starts to seize, add in 1/2 tsp butter, and warm a little)

Put completed treats into refrigerator to set. Store Lambkins in refrigerator in tupperware for up to 8 weeks. Remove 10 minutes before serving. Makes about 60 Lambikins

**Recipe is from my Grandmother - who said it was a recipe from Snelgrove Ice Cream Company. The original British recipe uses pound cake and is actually called "Lamingtons," but as kids, we always called them Lambikins.

 

 

 

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